When my son was a young child, he became very sensitive about Fish bones after an accident, and he didn’t want to eat Fish if there are any bones. Fine bones of Sardines, if there are any left in fillets, don’t do any harm, but it was an issue. The easiest solution was chopping them up into coarse mince. Any fussy eaters would enjoy these yummy Fried Sardine Balls.
3 to 4 Servings
200g Sardine Fillets *I used 12 Fillets that were about 200g
1 Spring Onion OR 1/4 Onion *finely chopped
1 small piece Ginger *grated
1 teaspoon Sake (Rice Wine)
1 pinch Salt
1 Egg White
5cm Carrot *finely chopped
1/2 cup Edamame Beans *OR Peas and Corn, thawed if frozen
1 tablespoon Potato Starch OR Corn Starch
Ground Pepper OR Chilli *optional
Oil for frying
Soy Sauce & Shichimi (Japanese Chilli Spice Mix) to serve *optional
- Chop up Sardine Fillets on a chopping board into coarse paste that resembles minced meat. You might prefer using a food processor, but do not over-process.
- Add other ingredients and mix to combine evenly.
- Heat deep enough Oil to about 170℃, drop heaped-tablespoonfuls of the Sardine mixture into the Oil, and fry for 5 minutes OR until nicely browned. Transfer to a rack and drain the Oil. Repeat with the remaining mixture.
- Today I served with Soy Sauce and Shichimi (Japanese Chilli Spice Mix).